JP6889247B2 - Cooked foods with reduced acrylamide - Google Patents

Description

Cross-reference to related applications This application claims the benefit of priority under US Provisional Application No. 62/372528 filed August 9, 2016, the entire application of which is incorporated herein by reference.

Technical Fields The present disclosure relates to methods for reducing the formation of acrylamide in heat treated foods and foods produced by such methods.

Background The content of this section merely provides background information related to this disclosure and does not constitute prior art.

The Maillard reaction causes many of the colors and flavors of processed foods made during the typical heating, cooking, frying, baking, or roasting processes associated with the production of bread, grains, potato snacks and pastries. It becomes. It was also found that when these carbohydrate-rich foods were heated, acrylamide was formed in them (Tareke, E. et al., 50 J. Agric. Food Chem., 4998-5006 (2002)). Further research is needed to assess the health effects (if any) of human intake of acrylamide, which is commonly found in cooked foods, but some consumers have already expressed concern. doing.

Asparagine, the main amino acid present in cereals and potatoes, is thought to play an important role in the production of acrylamide (Yaylayan, VA et al., 51 J. Agric. Food Chem., 1753-1757). (2003) and Becalski, A. et al., 51 J. Agric. Food Chem., 802-808 (2003)). Asparagine has an amide group attached to a chain of two carbon atoms. Degradation of amino acids in the presence of the dicarbonyl product from the Maillard reaction causes the amino acids to be decarboxylated and deaminated to produce aldehydes. High concentrations of acrylamide can be produced when glucose and asparagine are reacted at high temperatures, especially above 100 ° C., more typically above 120 ° C., usually above 185 ° C. (Elmore, JS et al., 51 J. Agric. Food Chem., 4782-4787 (2003)).

The concentration of acrylamide varies considerably between foods within the food group, but potato chips and French fries generally contain higher concentrations than many other food groups. Prior to 2002, the average content of acrylamide in potato chips was about 1000 μg / kg and the average content of acrylamide in French fries was about 500 μg / kg. Other food groups that may contain high concentrations of acrylamide include crispbread, breakfast grains, french fries, biscuits, and certain cookies and snacks.

Common solutions for reducing acrylamide formation can be expensive or spoil the taste of food. For example, asparaginase is an enzyme effective in reducing acrylamide formation during cooking, for example, by converting asparagine to aspartic acid, which does not produce acrylamide upon reaction (see WO2004 / 0083957). However, this method adds significant material costs and often requires separate administration and mixing systems. Another method is to suppress the browning reaction during cooking as a means of reducing the production of acrylamide (see US Pat. No. 2004/0224066). Examples of methods for reducing acrylamide include lowering the pH by using a food acid such as citric acid, lowering the content of reducing sugars, or lowering the cooking temperature ( WO2004 / 028278, WO2004 / 075655 and WO2004 / 075656). Unfortunately, in general, methods of suppressing browning change the appearance and flavor of foods by removing the color and pleasant caramel flavor features that entertain the taste of the food.

Therefore, an object of the present disclosure is to provide a method for reducing the concentration of acrylamide in foods. This method avoids altering the appearance and flavor of the cooked food. Another object of the present disclosure is to provide a food product having a reduced concentration of acrylamide.

Summary The present disclosure relates to reduced acrylamide in cooked foods and cooked foods with reduced acrylamide concentrations. Surprisingly, the arabinoxylan complex was found to be an effective acrylamide inhibitor. The arabinoxylan complex has been found to be particularly effective in reducing large amounts of water and reducing the concentration of acrylamide in cooked products where the Maillard browning reaction can occur. Without being bound by any theory, the present disclosure can prevent and / or reduce reactions that directly lead to the formation of acrylamide during cooking. The disclosure can also prevent and / or reduce the reaction to form a material that forms acrylamide by further reaction, i.e., an acrylamide precursor.

Also, surprisingly, the effectiveness of the arabinoxylan complex was found to be highly dependent on concentration. According to the observed eutectic relationships, there is a local optimum and the effectiveness is reduced when the concentration is higher or lower than the local optimum. During the development of the present disclosure, the addition of concentrated or purified arabinoxylan complex to foods or food intermediates in an amount of about 0.01 to about 2% can be very effective in reducing acrylamide formation. Do you get it. It has also been found that the bran component of certain grains containing the arabinoxylan complex is an effective acrylamide reducing agent. Furthermore, it has been found that certain treatment steps can enhance the acrylamide reduction capacity of the bran component.

There are many advantages to using bran to reduce the formation of acrylamide. These advantages are (a) the bran is relatively inexpensive, (b) there is no need to use a separate dosing and mixing system when adding the bran to the food, and (c) during cooking. Do not suppress the browning reaction, (d) the bran does not remove the pleasant caramel flavor characteristics to entertain the taste of the food, (e) the bran is a natural and non-toxic substance, (f) the bran is low Includes activity under concentrated and very mild temperature and pH conditions.

In one aspect, the present disclosure provides cooked foods with reduced acrylamide concentrations after cooking, baking, frying, heating, or a combination thereof. The cooked food has a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate in a dry weight ratio with the food or food intermediate derived from the grain-based component or the vegetable-based component or a combination thereof. Including things. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition.

In another aspect, the present disclosure provides an acrylamide-suppressing composition for heat-treating a food or food intermediate. The inhibitory composition comprises a bran composition, which comprises from about 10% to about 40% by weight of the arabinoxylan complex of the food or food intermediate.

In yet another aspect, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition.

In yet another aspect, the present disclosure provides a method for reducing the formation of acrylamide in heat treated foods. This method provides a food or food intermediate that needs to reduce the formation of acrylamide during heating and reduces the formation of acrylamide to a concentration lower than the concentration without the addition of the composition during the heat treatment. Includes adding an effective amount of bran composition to the food or food intermediate. The food or food intermediate is heat treated at a temperature of at least about 120 ° F. This composition comprises from about 10% to about 40% by weight of the bran composition an arabinoxylan complex.

In a further aspect, the present disclosure provides a method for reducing the amount of acrylamide formed in cooked foods containing amino acids and reducing sugars. This method involves contacting the food or food intermediate with the bran composition prior to heat treatment. The reduction in the amount formed is compared to cooked foods that have not been contacted with the bran composition. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition.

In one aspect, the present disclosure provides cooked foods with reduced acrylamide concentrations after cooking. This cooked food comprises a food or food intermediate derived from a grain-based or vegetable-based ingredient or a combination thereof, and an extracted arabinoxylan complex of about 0.01% to about 10% by weight of the food or food intermediate. including.

In another aspect, the present disclosure provides a method for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method comprises adding the extracted arabinoxylan complex to a food or food intermediate and heat treating the food or food intermediate to form a cooked food. The food or food intermediate comprises an extracted arabinoxylan complex of about 0.01% to about 10% by weight of the food or food intermediate.

In yet another aspect, the present disclosure provides a method for reducing the formation of acrylamide in heat treated foods. This method provides a food or food intermediate that needs to reduce the formation of acrylamide during heating and the formation of acrylamide at a concentration lower than the concentration without the addition of the extracted arabinoxylan complex during the heat treatment. Includes adding an amount of extracted arabinoxylan complex to a food or food intermediate that is effective in reducing the amount of the arabinoxylan complex. The food or food intermediate is heat treated at a temperature of at least about 120 ° F. The composition comprises from about 10% to about 40% by weight of the extracted arabinoxylan complex of the food or food intermediate.

In a further aspect, the present disclosure provides a method for reducing the amount of acrylamide formed in cooked foods containing amino acids and reducing sugars. This method involves contacting the extracted arabinoxylan complex with a food or food intermediate prior to heat treatment. The reduction in formation is compared to cooked foods that have not been contacted with the extracted arabinoxylan complex. The food or food intermediate comprises from about 10% to about 40% by weight of the bran composition arabinoxylan complex.

It is a graph which shows reduction vs. residual asparagine of acrylamide.

Detailed Description The following description is essentially exemplary only and is not intended to limit this disclosure, application or use. The aspects and embodiments of the present disclosure described below are not intended to be exhaustive or to limit the disclosure to the exact form disclosed in the detailed description below. Rather, embodiments are selected and described so that others skilled in the art can recognize and understand the principles and practices of the present disclosure. The following definitions and non-limiting guidelines should be considered when considering the description of the techniques described herein.

Headings (such as "Introduction" and "Overview") and subheadings used herein are intended only for the general structure of the topic of the Technology and limit disclosure of the Technology or any aspect. Is not intended. In particular, the subject matter disclosed in the "Introduction" may include new techniques and may not constitute a description of the prior art. The subject matter disclosed in the "Summary" is not an exhaustive or complete disclosure of the full scope or any embodiment of the technique. It is for convenience to classify or consider the materials described in the sections of this specification as having specific utility, and the materials, when used in a given composition, are described herein. It should not be inferred that it must function or exclusively according to the classification.

References cited herein do not acknowledge that these references are prior art or have any relevance to the patentability of the techniques disclosed herein. The discussion of the content of the bibliography cited in the introduction is also intended to provide a general summary of the allegations made by the author of the bibliography and acknowledges that it concerns the accuracy of the bibliographic content. Not. All references cited in the "Background" and "Detailed Description" herein are incorporated herein by reference in their entirety.

Although the description and examples show embodiments of the present technology, they are provided solely for purposes of illustration and are not intended to limit the scope of the present technology. Also, the description of a plurality of embodiments having specific features is not intended to exclude other embodiments that include additional features or other embodiments that include different combinations of specific features. Specific examples are provided for purposes of exemplifying the manufacture and use of compositions and methods of the art and are not intended to represent the implementation or testing of certain embodiments of the art unless otherwise stated.

As used herein, the terms "favorable" and "preferably" refer to embodiments of the art that provide a particular benefit under certain circumstances. However, under similar circumstances or other circumstances, other embodiments may also be preferred. Also, the description of one or more preferred embodiments does not imply that the other embodiments are not useful and is not intended to exclude the other embodiments from the scope of the present technology.

All composition percentages referred to herein are calculated by weight of the total composition, unless otherwise stated. The word "include" and its variants as used herein are intended to be non-limiting. As such, the description of items in the list does not exclude other similar items that may be useful for materials, materials of the art, compositions, devices and methods. Similarly, the terms "can" and "may" and their variants are intended to be non-limiting. As such, the statement that an embodiment can or may include certain elements or features does not exclude other embodiments of the art that do not include these elements or features.

Disclosure of numerical and numerical ranges for certain parameters (eg, temperature, molecular weight, weight percentage) does not preclude other numerical and numerical ranges useful herein. It is envisioned that two or more specific numbers for a given given parameter may define endpoints in a numerical range that represents that parameter. For example, if parameter X is exemplified herein having a numerical value A and a numerical value Z, it is assumed that this parameter X may have a numerical range from about A to about Z. Similarly, disclosure of two or more numeric ranges of a parameter (whether these ranges are included, overlapped, or different) is a number defined using the endpoints of the disclosed ranges. It is assumed to include all possible combinations of ranges. For example, when the parameter X is exemplified in the present specification to have a numerical range of 1 to 10, the parameter X is 1 to 9, 2 to 9, 3 to 8, 1 to 8, 1-3, 1 to 1. It is also envisioned that it may have other numerical ranges including 2, 2-10, 2.5-7.8, 2-8, 2-3, 3-10, and 3-9.

The non-limiting term "comprising" is used herein as a synonym for the terms "including," "containing," or "having," for explaining and claiming the disclosure, disclosure, or embodiments thereof. However, alternatives may be described using more specific terms, such as the described components "consisting of" or "consisting of essentially".

As used herein, the term "bran" is a grain flour that is rich in any or all tissues selected from glue flour, pericarp, seed coat, sepals and petals, as compared to the corresponding complete grain. Means. In one embodiment, the bran composition comprises wheat, rye, barley, corn, flax, or a combination thereof. In some embodiments, the bran composition comprises wheat.

As used herein, the term "milling" means milling a grain or grain component. Suitable methods and corresponding devices for milling include, but are not limited to, ball mills, tube mills, ball mills, jet mills, hammer mills, mills, pin mills, air sweep mills, and disc mills. In some embodiments, the grain or grain component is milled, eg, using a mill or ball mill, and then ultra-milled, eg, using a jet mill, with a particle size in the range of about 30 μm to about 1000 μm. Form the grain or grain component to have.

As used herein, the term "arabinoxylan complex" means an arabinose residue that diverges from the xylose backbone. The xylose skeleton consists of xylose pyranosyl and the arabinose residue is arabinose furanosyl. Xylopyranose residues may be branched by only one arabinofuranose or two arabinofuranose. The arabinoxylan complex consists of a linear skeleton of β- (1 → 4) D-xylopyranosyl units, and the α-L-arabinoxylan substituent is the O-3 position or O-2 of the xylose residue. It is bound to this linear skeleton from the 3rd position. The arabinoxylan complex can exhibit different molecular characteristics that are determinants of its functional properties. Surprisingly, in the present disclosure, the relationship between the molecular characteristics of the arabinoxylan complex and its effectiveness as an acrylamide reducing agent has been found.

In some embodiments, the arabinoxylan complex comprises an acid selected from the group consisting of cinnamic acid, ferulic acid, diferulic acid, dehydrodiferulic acid, p-coumaric acid, sinapic acid, caffeic acid, and methoxyphenol. Further may be included. In one embodiment, the acid is ferulic acid. In some embodiments, the acid can bind to the O-5 position of the terminal arabinose unit. In one embodiment, cinnamic acid is attached to the O-5 position of the terminal arabinose unit. In some embodiments, ferulic acid is attached to the O-5 position of the terminal arabinose unit.

A series of monosaccharides can be attached to the arabinose unit of the arabinoxylan complex. In embodiments, the arabinoxylan complex comprises as monosaccharides rhamnose, arabinose, galactose, glucose, xylose and glucuronic acid. In some embodiments, the arabinoxylan complex comprises glucose and glucuronic acid as monosaccharides. In some embodiments, the arabinoxylan complex comprises from about 4% to about 10% glucose and from about 2% to about 8% glucuronic acid as monosaccharides.

The ratio of arabinose to xylose in cereal-based arabinoxylan ranges from 0.10 to over 1.0, depending on the type of tissue and plant. In some embodiments, the ratio of arabinose to xylose in the arabinoxylan complex is about 0.1 to about 1.2, about 0.4 to about 1.2, about 0.55 to about 1.2. , Or about 0.9 to about 1.2.

In some embodiments, the arabinoxylan complex can comprise a water-extractable or non-water-extractable arabinoxylan unit. In some embodiments, the arabinoxylan complex contains from about 0.1% to about 30%, about 0.1% to about 10%, or about 4% to about 10% water-extractable arabinoxylan units. ..

The arabinoxylan complex may be obtained from cereal endosperm and bran or by-products thereof, and in some cases may be obtained from bran with a higher concentration of arabinoxylan complex. In some embodiments, the arabinoxylan complex is obtained from one or more cereals, including wheat, corn, rye, barley, flax, sorghum, and combinations thereof. In some embodiments, the arabinoxylan complex is obtained from wheat, corn, rye, or a combination thereof. In some embodiments, the arabinoxylan complex is obtained from wheat.

Methods for extracting and purifying the arabinoxylan complex from grain sources are known to those of skill in the art. C. Du, et al., Part 1 of "Evaluation of Feasibility of Industrial Production of Arabinoxylan During Bio-Purification of Wheat for Mainly Producing Ethanol", "Experimental Study for Extracting Arabinoxylan from Wheat Bran", 87 Chemical Engineering Research and Design, 1232-1238 (2009) and C. Maes and J. Delcour, Structural identification of water-extractable and non-extractable arabinoxylan in wheat bran, 35: 3 J. Cereal Sci., 315-326 (2002).

As used herein, the term "extracted arabinoxylan complex" means an arabinoxylan complex concentrated or purified from a grain. Any suitable method generally known in the art may be used to concentrate, extract and purify the arabinoxylan complex from cereals.

As used herein, "baked food" refers to any type of white, light brown or light black, soft or crispy baked product made from dough, sponge dough or batter. Doughs or batters are generally wheat flour (meal) or wheat flour (flour) and / or other types of flour, flour or starch, such as corn flour, corn flour, rye flour, etc. A flour dough or batter containing rye fine flour, swallow flour, swallow coarse flour, soybean flour, morokoshi coarse flour, morokoshi fine flour, rice starch, rice fine flour, potato coarse flour, potato fine flour or potato starch. The dough or batter is generally fermented by adding a suitable culture microorganism, preferably a yeast culture, such as a baker's yeast (Saccharomyces cerevisiae) culture or a chemical leavening agent. Suitable chemical swelling agents include, but are not limited to, sodium bicarbonate, tartaric acid or cream tartrate, monocalcium phosphate, sodium aluminum sulfate, disodium pyrophosphate, ammonium bicarbonate, ammonium carbonate, and ammonium bicarbonate. Preferred chemical leavening agents have less effect on the rate of the Maillard browning reaction and the subsequent increase in the rate of acrylamide formation. The dough may be fresh, frozen or partially baked. Baked foods from preferred edible dough are breads (especially white bread, wheat bread, whole grain bread, low carbohydrate bread, light brown bread, multi-grain bread, dark black bread and rye bread), typically loaf bread, round bread. Or roll bread, more preferably flat bread, hamburger bread, French baguette bread, pita bread, tortilla, sponge cake, pancake, biscuits, crackers, cookies, pizza crust, crisp bread, steamed bread, pizza crust and the like. Also, dough or batter can be other conventional dough ingredients such as milk or powdered milk, proteins such as gluten and soybeans, eggs (whole egg, egg white or egg white), shortenings such as granular fats and oils, ascorbic acid, potassium bromate, etc. Oxidizing agents such as potassium iodate, azodicarboxylic amide (ADA) or ammonium persulfate, reducing agents such as L-cysteine, sugar and salts such as sodium chloride, calcium acetate, sodium sulfate or calcium sulfate may be included. In addition, the dough is monoglyceride or diglyceride, monoglyceride or diglyceride diacetyl tartaric acid ester, fatty acid sugar ester, fatty acid polyglycerol ester, monoglyceride lactic acid ester, monoglyceride acetate, polyoxyethylene stearate, phospholipids, lecithin and lysolecithin. It may contain an ester such as.

As used herein, "cooked food" is a heat-treated or cooked food. A cooked food can be obtained by heat treating or cooking any food, food intermediate or food material. Cooked foods are from about 10% to about 100% by weight of cereal or stalk-based fine flour or starch material, from about 20% to about 100% by weight of cereal or stalk-based fine flour or starch material, from about 30% by weight. It can include from about 90% by weight cereal or stalk-based fine flour or starch material, or from about 40% to about 80% by weight of cereal or stalk-based fine flour or starch material.

The "foods" and "food intermediates" used herein are foods, food intermediates, or fully made (such as baking dough to make bread, which undergoes further processing steps before use. It may contain additives, ingredients, auxiliaries, or factors that are useful in making or supplementing the raw composition (as required). The foods and food intermediates provided below generally include any type of food, food ingredient, food intermediate, or mixture thereof. Foods and food intermediates may include any suitable form, such as raw or pretreated form. Suitable methods for pretreating foods and food intermediates are blanching, steaming, boiling, chopping, macerating, comminuting, shrinkage, Includes, but is not limited to, blanching, and combinations thereof.

As used herein, "free asparagine" means asparagine that is not bound to a protein or large peptide.

As used herein, "reducing sugar" means a sugar selected from the group consisting of fructose, dextrose, lactose, galactose, glucose, xylose, mannose, cellobiose, maltose, and combinations thereof.

In the present disclosure, the term "preventing and / or reducing the formation of acrylamide" means reducing the amount of acrylamide produced and / or increasing the time required to form a predetermined amount of acrylamide.

As used herein, "heat treatment" or "heat treatment" means heating by any method. Heat treatment is synonymous with cooking, grilling, frying, boiling, grilling and the like. Further, the term "heat-treated" is equivalent to heat treatment. Foods of interest in this disclosure include, but are not limited to, baking (conducting, convective, or radioactive), frying, drying, extrusion cooking, microwave heating, ohm heating, high frequency heating, or fluidized bed heat transfer. Includes those that have been heat-treated at high temperatures using the operation. In some embodiments, the present disclosure is used appropriately when heating food to temperatures above the boiling point of water. In some embodiments, the present disclosure is suitably used for foods that tend to form acrylamide during heat treatment. Typically, these foods contain sufficient amounts of reducing sugars and asparagine to promote the formation of acrylamide when heated.

As used herein, "grain flour" means fine flour or starch derived from a grain. Sources may include, but are not limited to, wheat, rye, barley, corn, rice, and sorghum.

As used herein, "tuber flour" means fine flour or starch derived from tubers. Sources may include, but are not limited to, potatoes, sweet potatoes, and tapioca.

As used herein, "fine flour" means a powder or small particle size material produced by milling or milling a grain or tuber material. Many suitable milling methods for producing fine flour are available to those skilled in the art.

As used herein, "whole grain" means grains that have been ground in the presence of bran and germ.

As used herein, "starch" means natural uncooked starch granules isolated from grain or tuber cell structures.

As used herein, the "dry weight ratio" is substantially all such that the water content of the food or food intermediate is less than about 1%, less than about 0.5% or less than about 0.2%. Means the percentage of material as part of the composition of a food or food intermediate after water removal.

Food Intermediates In certain embodiments, food intermediates are obtained by mixing one or more dry ingredients with water and other additives to produce dough. The dry mixture typically contains fine powder and starch components derived from grains or tubers. Fines and starch are ground and dried prior to use. In some embodiments, the cereal comprises wheat, corn, rye and barley. In some embodiments, the grain comprises wheat and corn. In some embodiments, the grain is wheat. Whole grains are also suitable for use. Any suitable method for obtaining fine powder or starch from grains can be used. In some embodiments, the tuber flour is derived from potato or sweet potato. In some embodiments, the potato flour may be in the form of dried potato flakes, granules, or flannel. Any suitable method for obtaining fine or starch from tubers can be used (US Pat. No. 7,060,318, US Pat. No. 8,440,251, US Pat. No. 6,287,622, and US Pat. No. 6,206,242). reference).

In some embodiments, the dry mixture contains about 10% to about 100%, about 20% to about 100%, about 30% to about 90%, or about 30% to about 90% of dry fine powder components derived from grain or tuber-based materials. Included in an amount of about 40% to about 80%. In some embodiments, the dry mixture may also contain about 0% to about 40%, about 2% to about 30%, about 2% to about 20%, or about 4% to about 16% natural starch. Good. As used herein, the term natural starch refers to a starch component that is unique to a grain source or tuber source and whose starch granules are intact and exhibit birefringent properties when observed under a polarizing microscope. .. In a further embodiment, the dry mixture comprises modified edible starch to improve the flavor or texture of the cooked food. Modified starch materials can be derived from, but are not limited to, corn, potato, wheat, rice, rye, barley, morokoshi, sweet potato, cassava, and tapioca. In some embodiments, the modified starch is derived from corn, potato, wheat, or tapioca. In some embodiments, the dry mixture comprises about 0% to about 30%, about 1% to about 25%, about 1% to about 15%, or about 2% to about 10% modified starch. Suitable methods for producing processed edible starch include, but are not limited to, partial cooking, pregelatinization, acetylation, substitution, and enzymatic oxidation. Any suitable method for obtaining and / or processing natural or modified starch may be used (Andrea Bertolini, Starch: characterization, properties and uses (1st edition, 2009), and Otto B. . Wurzburg, Properties and Applications of Modified Starch (6th Edition, 1986).

In some embodiments, the dry mixture further adds other ingredients such as fiber, lecithin, protein, sugar, maltodextrin, hydrophilic colloids, gums, flavors, salts, leavening agents, yeast, acids, and combinations thereof. It may be included.

In another embodiment, the dough is made by mixing a dry mixture with water. In some embodiments, the amount of water is from about 2% to about 50%, from about 5% to about 45%, from about 10% to about 40%, or from about 20% to about 40%.

In some embodiments, the dough comprises a processing aid to minimize the adhesion of the dough to the processing equipment. In some embodiments, the processing aid is selected from the group comprising edible fats and oils, emulsifiers, lecithin, or other phospholipids. In some embodiments, the dough is, for example, monoglyceride or diglyceride, monoglyceride or diglyceride diacetyl tartaric acid ester, fatty acid sugar ester, fatty acid polyglycerin ester, monoglyceride lactic acid ester, monoglyceride acetic acid ester, polyoxystearate. It may further contain emulsifiers such as ethylene, phospholipids, lecithin, and lysolecithin. A processing aid can be used to use any suitable method for minimizing the adhesion of the dough to the processing equipment.

In some embodiments, the emulsifier comprises about 50% to about 100%, about 65% to about 98%, or about 80 to about 98% monoglyceride. In some embodiments, the emulsifier comprises a mixture of monoglyceride and diglyceride, the amount of monoglyceride contained being from about 20% to about 50%, from about 20% to about 40%, or from about 30% to about 40. %. In some embodiments, the emulsifier can be mixed with the dough in an amount of about 0% to about 5%, about 0.5% to about 4%, or about 1% to about 4% (of the dough). See U.S. Pat. No. 4,560,569, which considered the use of lecithin to minimize adhesion). In some embodiments, the emulsifier comprises about 0% to about 2%, about 0.1% to about 1%, or about 0.2% to about 0.7% lecithin.

Cooked Foods According to the first aspect of the present disclosure, cooked foods with reduced acrylamide concentrations are provided after cooking, baking, frying, heating, or a combination thereof. The cooked food contains a food or food intermediate derived from a cereal-based component or a vegetable-based component or a combination thereof, and a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate. .. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition.

In another aspect of the disclosure, an acrylamide-suppressing composition for heat-treating a food or food intermediate is provided. The inhibitory composition comprises a bran composition, and the bran composition comprises from about 10% to about 40% by weight of the arabinoxylan complex.

In some embodiments, the bran composition comprises from about 10% to about 40% by weight of the bran composition an arabinoxylan complex. In other embodiments, the bran composition is an arabinoxylan composite of about 20% to about 40% by weight, about 30% to about 40% by weight, or about 20% to about 30% by weight of the bran composition. including.

In some embodiments, the acrylamide inhibitor for heat treating a food or food intermediate comprises an extracted arabinoxylan complex of about 0.01% to about 10.0% of the food composition. In some embodiments, the extracted arabinoxylan complex is from about 5.0% to about 10.0%, about 0.01% to about 4.0%, about 0.01% to the food or food intermediate. Present in an amount of about 2.0%, about 0.01% to about 1.6%, about 0.01% to 0.8% by weight, or about 0.01% to about 0.4% by weight. ..

In some embodiments, the bran used as the acrylamide suppressant may be wet milled or dry milled. Any suitable method for grinding the bran can be used (Elieser S. Posner & Arthur N. Hibbs, flour milling (2nd edition, 2005), and Martin Watts, corn milling (1st). Edition, 2009)). Suitable bran compositions include Millers bran, heavy bran, light bran, shorts, red dogs, regular bran or wash bran. In some embodiments, the bran is a regular bran or a washed bran. In some embodiments, the bran is a wash bran. Any suitable method for cleaning the bran can be used (see U.S. Pat. No. 2,725,300 and U.S. Pat. No. 3,879,373).

In some embodiments, cooked foods, foods or food intermediates are baked foods, muffins, rolls, cakes, pies, crackers, toaster pastries, pastries, grain bars, granola bars, health food bars, breads, grains. , Fruit snacks, fruit bars, pizza rolls, soups, pasta, potato crisps, potato chips, French fries, corn chips, tortilla chips, extruded snacks, extruded robe snacks, pretzels, popcorn, rice cakes, corn cakes, and fried foods. Selected from the group. In certain embodiments, the cooked food, heat-treated food, food or food intermediate is selected from the group consisting of potato chips, corn chips, breakfast grains, crackers, cookies, pretzels, and bread products. In some embodiments, the food or food intermediate comprises a flour or tuber flour.

In yet other embodiments, the cooked food, food or food intermediate is a cracker, bread (eg, rye bread, wheat bread, swallow bread, potato bread, white bread, whole grain product, mixed flour bread, loaf bread). , Twisted bread, round bread, roll bread, pita bread, mazzo, focacha, melba toast, tubby bag, crouton, soft pretzel, soft and hard bread stick, heat & serve), toaster pastry, cookies, denish pastry, croissant, tart, pie crust , Pastries, muffins, brownies, sheet cakes, donuts, snack foods (eg pretzels, tortilla chips, corn chips, potato chips, processed snacks, processed potato chips, extruded snacks, extruded stuffed snacks, trail mixes, granola, snack mixes, Elongated potatoes), flour, corn meal, pollenta, mixes (eg cake mixes, biscuits mixes, browny mixes, bread mixes, pancake mixes, waffle mixes, crepe mixes, batter mixes, pizza dough), refrigerated doughs (eg biscuits) , Bread, stick bread, croissants, dinner rolls, pizza crusts, cookies, denish pastries, brownies, pie crusts), frozen foods (eg pie crusts, pies, tarts, turnovers, pizzas, food pockets, cakes, French fries, hashes Breaded products such as topotato, chicken and fish, breaded vegetables), bagels, breakfast grains, biscuits, French fried, vegetables (eg dried vegetables, grilled vegetables, roasted vegetables, broiler baked vegetables, fried vegetables, vacuum Dried vegetables), taco shells, hashed potatoes, mashed potatoes, toasts, grilled sandwiches, flour and corn tortillas, crepes, pancakes, waffles, butters, pizza crusts, herbs, spices, nuts, nut-based foods (eg peanut butter, chopped) Foods containing nuts), fruits (eg dried fruits, grilled fruits, roasted fruits, broiler baked fruits, fried fruits, vacuum dried fruits, baked vegetables, jelly, pie filling, flambe, raisins), hash puppies, alcoholic beverages (eg Products containing, for example, beer and ale), roasted cocoa beans (eg, cocoa, chocolate, confectionery coating, hot) Chocolate, hot chocolate mix, candy bar), and animal foods (eg, dog food, cat food) may be included.

In some embodiments, the cooked food is a cracker. In some embodiments, crackers are made from whole grains. In some embodiments, crackers are made from whole wheat flour (see U.S. Pat. No. 7,943,320, U.S. Pat. No. 8,133,527, and U.S. Pat. No. 8,652,557). Any suitable method for making crackers can be used (Duncan Manley, Manley's Techniques for Making Biscuits, Crackers and Cookies (4th Edition, 2011), Samuel A. Matz, Techniques for Making Crackers and Cookies). (3rd Edition, 2009), see US Pat. No. 2,920964, US Pat. No. 4,900777, US Pat. No. 5,066,499, and US Pat. No. 8,926,308).

In some embodiments, the food product comprises one produced by swelling a pre-partially cooked intermediate food product, such as a collet, pellet or semi-finished product. Suitable methods for producing these puffed foods include exposing the intermediate food to high temperature and pressure, and then swelling the intermediate food by releasing the pressure. In some embodiments, the cooked pellets or collets are placed in a closed chamber and heated and held for about 5 to about 15 seconds. Without being bound by theory, evaporating water from the pellets produces superheated steam, raising the temperature in the chamber to a temperature significantly higher than the boiling point of the water. By a combination of high temperature and high pressure, the pellets are fused to form a single continuous mass with a lower density than the starting material. These food forms are often referred to as cracker chips or pop chips. However, the cooking conditions required to produce these foods can result in the formation of high concentrations of acrylamide.

In some embodiments, the cooked semi-finished product, pellet or collet used to produce the final puffed product can be produced from dried potatoes, flakes of dried potatoes, granules or flanules. .. In some embodiments, the final product comprises about 25% to about 100%, about 40% to about 90%, or about 60% to about 90% dry potato material.

In some embodiments, the food product is made using a snack swelling method. In some embodiments, the food product is made from swellable pellets. In some embodiments, the food product is made by collision. In some embodiments, the food product is a rehydrateable food product produced by collision. Any suitable expansion, collision or expansion method can be used (US Pat. No. 7,770,513, US Pat. No. 8,161,871, US Pat. No. 8,227,005, US Pat. No. 9089155, US Pat. No. 6,432,463, US Pat. No. See 8703226 and US Pat. No. 6,468,573).

In some embodiments, foodstuffs, such as snack crisps, are made from dough that is made into sheets and cooked. In some embodiments, the food product is a compounded snack product made by baking a sheet of dough. Any suitable method for producing sheet food can be used (US Pat. No. 3,998,975, US Pat. No. 6,235,333, US Pat. No. 5,464,642, US Pat. No. 6703065, US Pat. No. 7482033, See U.S. Pat. No. 6572910, U.S. Pat. No. 5,690982, U.S. Pat. No. 5,104,673, U.S. Pat. No. 5,802,959, U.S. Pat. In some embodiments, the food product is made from sheet dough made with potato mash or raw potato stock (US Pat. No. 6,703,605, US Pat. No. 8,632,835, and US Pat. No. 6,251,465. reference).

In some embodiments, the food product is a bread or bread-like product, including, but not limited to, loaf bread, bread rolls, flat bread, swollen exodermis, popovers, croissants, baguettes, and scones. In some embodiments, the bread or bread-like product comprises loaf bread or bread rolls. In some embodiments, the food product is loaf bread. In some embodiments, the food product is sliced loaf bread. Also, bread or bread-like products include, but are not limited to, partially cooked pre-cooked forms containing about 30% to about 50% moisture and having a certain shelf life. In some embodiments, the partially cooked bread is then further cooked until finished and contains about 15% to about 30% moisture. In some embodiments, the partially cooked bread is then toasted until finished and contains about 1% to about 15% moisture. In some embodiments, the food is toast bread cooked to contain about 1% to about 10%, about 2% to about 8%, or about 2% to about 4% water. Any suitable method for making bread products can be used (CA Stear, Handbook of Breadmaking Technology (1st Edition, 1990), William P. Edwards, The Science Of Bakery Products (2007), U.S. Pat. No. 4,604,289, U.S. Pat. No. 8017172, and Z. Czuchajowska et al., Water Activity and Moisture Content of Dough and Bread, 66: 2 Cereal Chem., 128-132 (1989)).

In certain embodiments, the food or food intermediate derived from the grain is from about 0.05 mg / g to about 5.0 mg / g, about 0.1 mg / g to about 0.1 mg / g of the food or food intermediate in dry weight ratio. It further comprises 2.0 mg / g, 0.1 mg / g to about 1.0 mg / g, or about 0.12 mg / g to about 0.60 mg / g of free aspartic acid. In other embodiments, the food or food intermediate derived from tubers is about 0.5 mg / g to about 60.0 mg / g, about 5 mg / g to about 50 mg of the food or food intermediate in dry weight ratio. / G, containing about 10 mg / g to about 40 mg / g, or about 20 mg / g to about 40 mg / g of free aspartic acid.

In some embodiments, the food or food intermediate further comprises about 0.5 mg / g to about 50.0 mg / g of reducing sugar of the food or food intermediate in dry weight ratio. In certain embodiments, the food or food intermediate is about 0.5 mg / g to about 4.0 mg / g and about 0.5 mg / g to about 3.0 mg / g of the food or food intermediate in dry weight ratio. g, containing about 0.5 mg / g to about 2.0 mg / g, or about 0.5 to about 1.0 mg / g of reducing sugar.

In some embodiments, the food or food intermediate is about 2% to about 50% by weight, about 5% to about 45% by weight, about 10% by weight to about 45% by weight, of the food or food intermediate. Alternatively, it contains about 20% by weight to about 40% by weight of water.

In some embodiments, the bran composition is contained in an amount of about 0.1% to about 5% by weight of the food or food intermediate in dry weight ratio. In yet another embodiment, the bran composition is about 0.5% to about 4%, about 0.5% to about 3.5%, about 0.5 of the food or food intermediate in dry weight ratio. % ~ About 3%, about 0.5% ~ about 2.5%, about 0.5% ~ about 2% by weight, about 0.5% by weight ~ about 1.5% by weight, about 0.5% by weight ~ It is contained in an amount of about 1% by weight, or about 0.5% by weight to about 0.75% by weight.

The particle size of the bran can be expressed as a weighted average of the various fractions. In some embodiments, the average particle size of the bran is from about 30 μm to about 1000 μm, from about 40 μm to about 500 μm, from about 50 μm to about 375 μm, or from about 50 μm to about 200 μm. Without being bound by theory, the presence of larger bran particles can increase the concentration of acrylamide formation by having the opposite effect of increasing the rate of water loss during cooking. In some embodiments, the maximum particle size of the bran particles is less than about 2000 μm, less than about 1000 μm, less than about 500 μm, or less than about 200 μm. According to aspects of the present disclosure, the grain size of the bran can be reduced by methods including, but not limited to, rotor, impact or jet milling processes such as hammer milling, pin milling, stone milling and ground milling.

In certain embodiments, the bran composition further comprises from about 5 to about 10 μg / g of thiamine. In certain embodiments, the bran composition further comprises from about 2 to about 10 μg / g of riboflavin. In certain embodiments, the bran composition further comprises from about 100 to about 300 μg / g of niacin. In certain embodiments, bran composition further comprises vitamin _{B 6} from about 5 to about 20 [mu] g / g. In certain embodiments, the bran composition further comprises from about 15 to about 30 μg / g of pantothenic acid. In certain embodiments, the bran composition further comprises from about 0.1 to about 1.0 μg / g of biotin. In certain embodiments, the bran composition further comprises from about 0.5 to about 5 μg / g of folic acid salt.

In embodiments, the arabinoxylan complex comprises a group consisting of cinnamic acid, ferulic acid, diferulic acid, dehydrodiferulic acid, p-coumaric acid, sinapic acid, caffeic acid, methoxyphenol, and mixtures thereof. Further contains an acid selected from. In one embodiment, the acid is ferulic acid.

The water concentration of the cooked food can be strongly correlated with the final flavor and texture preference of the cooked food. In some embodiments, the cooked food is a grilled food and the water content is less than about 12% by weight, less than about 8% by weight, less than about 4% by weight, or about 3% by weight of the cooked food. Is less than. In other embodiments, the cooked food is a baked food such as chips, crunchy chips, cracker chips, rods, cooked extruded foods, fried foods, extruded foods, or puffed foods, the water content of which is the cooked food. Less than about 6% by weight, less than about 4% by weight, or less than about 3% by weight. In some embodiments, cooked foods such as baked bread, toasted bread are about 10% to about 40% by weight, about 15% to about 35% by weight, about 15% by weight to about 15% by weight of the cooked food. It contains 30% by weight, or about 18% to about 25% water. In another embodiment, the cooked food is toast bread and the water content of the cooked food is from about 1% to about 10% by weight, about 2% to about 8% by weight, or about 8% by weight of the cooked food. It is about 3% by weight to about 5% by weight.

In some embodiments, the cooked food contains less than about 1500 ppb of acrylamide. In some embodiments, the cooked food contains less than about 1000 ppb, less than about 1000 ppb, less than about 500 ppb, less than about 250 ppb, or less than 100 ppb acrylamide. The effectiveness of the acrylamide reducing effect of the composites of the present disclosure can be expressed as an acrylamide formation ratio (AFR). This formation ratio is the asparagine concentration of the starting food or food intermediate expressed as the acrylamide content of the final cooked food, expressed in ppb, as the mg / g content relative to the dry weight of the food or food intermediate. Calculated as divided by. In certain embodiments, the cooked food has an AFR of less than about 30,000, less than about 10,000, less than about 3,000, less than about 500, less than about 200, or less than about 100.

The color of the cooked food represents the visual appeal and positive preference attributes of the product derived from the Maillard browning reaction. It is desirable to decouple the reduction of acrylamide from the Maillard browning reaction so that the cooked food contains low acrylamide and can provoke positive visual and palatability attributes. In some embodiments, the cooked food is about 50 to about 70 L colors and about 0 to about 6 A colors, about 53 to when measured using a Hunter Color Meter. About 65 L colors and about 0.5 to about 5.0 A colors, about 56 to about 63 L colors and about 1.0 to about 4.5 A colors, or about 1.3 to about 3. It has 0 A color. Hunter chromaticity meters are recognized as the industry standard for determining food color using the Lab color scale.

In some embodiments, the cooked food has a ratio of color A to the concentration of acrylamide formed of about 4 to about 30, about 2 to about 16, or about 1 to about 8. This ratio is the unit of color A measured by the Hunter Chromatic Meter divided by the concentration of acrylamide in ppm. Due to the effectiveness of acrylamide reduction according to the present disclosure, acrylamide per unit present in the final food product can be obtained in a darker color. In some embodiments, the cooked food contains a bran composition that is about 120% to about 600% darker than the A color of a similar cooked food made so as not to contain the bran composition. About 120% to about 300% darker A color than the A color of similar cooked foods made so as not, about 120 than the A color of similar cooked foods made so as not to contain the bran composition It has a% to about 200% darker A color, or about 150% to about 200% darker A color than the A color of similar cooked foods made without the bran composition.

Methods for Reducing Acrylamide Formation In one aspect, the present disclosure provides methods for reducing acrylamide in cooked foods. In one embodiment, the method comprises mixing the food or food intermediate with the bran composition prior to heat treatment (eg, cooking).

The methods of the present disclosure can be applied to the production of any cooked food containing, but not limited to, carbohydrate-containing foods that are heated during production, particularly low moisture foods (eg, less than about 10%). For example, the method is acrylamide present in mashed potatoes, potato chips, processed snack foods, french fries, breakfast grains, bread, cookies, crackers, toaster pastries, pizza classes, pretzels, hashed potatoes, tattoos, corn tortillas, taco shells, etc. Can be used to reduce the concentration of.

Although the methods of the present disclosure will generally be described using specific cooked foods, it should be understood by those skilled in the art that the methods of the present disclosure can be applied to any cooked food. Non-limiting examples are crackers, breads (eg, rye bread, wheat bread, swallow bread, potato bread, white bread, whole grain products, mixed flour bread, loaf bread, twisted bread, round bread, roll bread, pita bread, mazzo). , Focacha, Melva Toast, Tubby Bag, Kurton, Soft Pretzel, Soft and Hard Panstick, Heat & Serve), Toaster Pastry, Cookies, Denish Pastry, Croissant, Tart, Pie Crust, Pastry, Muffin, Brownie, Sheet Cake, Donuts, Snack food (eg, pretzel, tortilla chips, corn chips, potato chips, processed snacks, processed potato chips, extruded snacks, extruded stuffed snacks, trail mixes, granola, snack mixes, elongated potatoes), flour, corn meal, porenta, mix (For example, cake mix, biscuits mix, brownie mix, bread mix, pancake mix, crepe mix, batter mix, pizza dough), refrigerated dough (eg biscuits, bread, stick bread, croissants, dinner rolls, pizza crusts, cookies, Denish pastries, brownies, pie crusts), frozen foods (eg pie crusts, pies, tart, turnovers, pizzas, food pockets, cakes, French fried, hashed potatoes, bread flour products such as chicken and fish, bread flour vegetables ), Bagels, breakfast grains, biscuits, French fried, vegetables (eg dried vegetables, grilled vegetables, roasted vegetables, broiled vegetables, fried vegetables, vacuum dried vegetables), taco shells, hashed potatoes, mashed potatoes, toasts, grilled Baked sandwiches, flour and corn tortillas, crepes, pancakes, waffles, butters, pizza crusts, herbs, spices, nuts, nut-based foods (eg foods containing peanut butter, chopped nuts), fruits (eg dried fruits, grilled) Products containing fruits, roasted fruits, broiler roasted fruits, fried fruits, vacuum dried fruits, roasted vegetables, jelly, pie fillings, flambe, raisins, hash puppies, alcoholic beverages (eg beer and ale), roasted cacao beans (eg) , Cocoa, chocolate, confectionery coating, hot chocolate, hot chocolate mix, candy bar), and And animal foods (eg, dog food, cat food).

In some embodiments, the food or food intermediate is about 50% by weight, 40% by weight, 30% by weight, 20% by weight, 10% by weight, 5% by weight, 2% by weight of the food or food intermediate. Contains 5% by weight, 1% by weight, or 0.5% by weight of water. In other embodiments, the food or food intermediate is about 40% to about 60% by weight, about 40% to about 50% by weight, about 30% by weight to about 30% by weight, based on the weight of the food or food intermediate. 40% by weight, about 20% by weight to about 30% by weight, about 10% by weight to about 20% by weight, about 0.5% by weight to about 10% by weight, about 0.5% by weight to about 5% by weight, about 0 It contains 5.5% to about 2.5% by weight, or about 0.5% to about 1% by weight of water.

In some embodiments, the heat treatment step increases the water content of the food or food intermediate to about 99%, about 95%, about 90%, about 80%, about 75%, about 70%, about 60%, about. Reduced to 50%, about 40%, about 30%, about 20%, or about 10%. In some embodiments, the heat treatment step increases the water content of the food or food intermediate from about 10% to about 99%, from about 10% to about 95%, from about 10% to about 90%, from about 10% to about 90. %, About 10% to 80%, About 10% to about 70%, About 10% to about 60%, About 10% to about 50%, About 20% to about 80%, About 20% to about 60%, About Reduced to 30% to about 60%, about 40% to about 50%, or about 50%.

In some embodiments, the bran composition is added to the food or food intermediate in an amount of about 0.1% to about 5% by weight of the food or food intermediate, and the inclusions are mixed. In yet another embodiment, the bran composition is about 0.1% to about 4%, 0.1% to about 3%, 0.1% to about 2%, 0 of the weight of the food or food intermediate. .1% to about 1%, 0.1% to about 0.5%, 0.5% to about 4%, about 0.5% to about 3.5%, about 0.5% to about 3%, About 0.5% to about 2.5%, about 0.5% to about 2%, about 0.5% to about 1.5%, about 0.5% to about 1%, or about 0.5% Included in an amount of about 0.75%.

In some embodiments, the bran composition comprises from about 10% to about 40% by weight of the bran composition an arabinoxylan complex. In other embodiments, the bran composition is an arabinoxylan composite of about 20% to about 40% by weight, about 30% to about 40% by weight, or about 20% to about 30% by weight of the bran composition. including.

In some embodiments, the bran composition is about 5.0% to about 10.0%, about 0.01% to about 2.0%, about 0.01% to about 4.0%, about. Includes 0.01% to about 1.6%, about 0.01% to about 0.8% by weight, or about 0.01% to about 0.4% by weight of extracted arabinoxylan composites.

The particle size of the bran can be expressed as a weighted average of the various fractions. In some embodiments, the average particle size of the bran is from about 30 μm to about 1000 μm, from about 40 μm to about 500 μm, from about 50 μm to about 375 μm, or from about 50 μm to about 200 μm. Without being bound by theory, the presence of larger bran particles can increase the concentration of acrylamide formation by having the opposite effect of increasing the rate of water loss during cooking. In some embodiments, the maximum particle size of the bran particles is less than about 2000 μm, less than about 1000 μm, less than about 500 μm, or less than about 200 μm. According to aspects of the present disclosure, the grain size of the bran can be reduced by methods including, but not limited to, rotor, impact or jet milling processes such as hammer milling, pin milling, stone milling and ground milling.

In another aspect of the disclosure, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method comprises adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The amount of the bran composition added is about 0.1% by weight to about 5% by weight of the food or food intermediate. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition.

In yet another aspect, the present disclosure provides a method for reducing the formation of acrylamide in heat treated foods. This method provides a food or food intermediate that needs to reduce the formation of acrylamide during heating and reduces the formation of acrylamide to a concentration lower than the concentration without the addition of the composition during the heat treatment. Includes adding an effective amount of bran composition to the food or food intermediate. The food or food intermediate is heat treated at a temperature of at least about 120 ° F. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition.

In some embodiments, the food or food intermediate is heat treated at a temperature of at least about 120 ° F. In other embodiments, the food or food intermediate has a temperature of at least about 130 ° F, 140 ° F, 150 ° F, 160 ° F, 170 ° F, 180 ° F, 190 ° F, or 200 ° F. Is heat treated with. In some embodiments, the food or food intermediate is provided in a refrigerated state after being heat treated at a temperature of at least about 120 ° F. In some embodiments, the food or food intermediate is provided frozen after being heat treated at a temperature of at least about 120 ° F.

In yet another aspect, the present disclosure provides a method for reducing the amount of acrylamide formed in foods containing amino acids and reducing sugars. This method involves contacting the food with the bran composition prior to heating. The reduction in the amount formed is compared to foods that have not been contacted with the bran composition. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition.

In some embodiments, the method comprises mixing the bran composition with the food or food intermediate prior to the heat treatment step. In certain embodiments, the bran composition is mixed with other ingredients to form a dough.

The bran composition can be added to the food or food intermediate via a number of mixing steps prior to cooking. Ideally, it is well dispersed and homogeneously mixed. In some embodiments, the step of adding the composition is accomplished via a mixing process. In certain embodiments, the mixing process is selected from the group consisting of paddle mixing, ribbon mixing, horizontal axis mixing, extrusion, V mixing, turbolizing, and fluidized bed mixing.

In certain embodiments, the method comprises washing the bran prior to the addition step. It has been found that washing the bran can reduce or remove free asparagine that may be inherent in the bran composition as a starting material and reduce acrylamide in the final food product.

In embodiments, the step of washing the bran reduces the amount of free asparagine to about 90%, 80%, 70%, 60%, 50%, 40%, 30%, 20%, or 10%. In some embodiments, the step of washing the bran is to reduce the amount of free asparagine from about 0.1 mg / g to about 30 mg / g, from about 5 mg / g to about 25 mg / g, from about 10 mg / g to about 20 mg / g. Reduce to g, or about 15 mg / g.

In certain embodiments, the addition step of the method produces a final concentration of acrylamide that is at least about 40% lower than the final concentration of acrylamide in similar cooked foods obtained without the addition of the bran composition. Add a sufficient amount of bran composition to the mixture. In some embodiments, at least about 35%, about 30%, about 25%, about 20% of the final concentration of acrylamide in similar cooked foods obtained without the addition of the bran composition of the method. , About 15%, about 10%, or about 5% lower final concentration of acrylamide is added in an amount sufficient to produce acrylamide.

In some embodiments, the final concentration of acrylamide in the addition step of the method is about 10% to about 60% lower than the final concentration of acrylamide in similar cooked foods obtained without the addition of the bran composition. Sufficient amount of bran composition is added to produce. In another embodiment, in the addition step of the method, about 10% to about 50%, about 10% to the final concentration of acrylamide in a similar cooked food obtained without the addition of the bran composition. To produce final concentrations of about 40%, about 10% to about 30%, about 10% to about 20%, about 20% to about 50%, about 30% to about 40%, or about 40% lower final concentrations. Add a sufficient amount of bran composition.

In some embodiments, the method further comprises the step of partially baking the food or food intermediate prior to the step of heat treating the food or food intermediate at a temperature of at least about 120 ° F. In some embodiments, the heat treatment temperature is at least about 130 ° F, 140 ° F, 150 ° F, 160 ° F, 170 ° F, 180 ° F, 190 ° F, or 200 ° F.

In some embodiments, the food or food intermediate is provided fresh, unrefrigerated, after being heat treated at a temperature of at least about 120 ° F. In some embodiments, the food or food intermediate is provided in a refrigerated state after being heat treated at a temperature of at least about 120 ° F. In some embodiments, the food or food intermediate is provided frozen after being heat treated at a temperature of at least about 120 ° F.

In certain embodiments, the heat treatment steps include baking, toasting, fried, grilled, microwave heating, convection heating, induction heating, extrusion, infrared heating, spraying, or a combination thereof. In one embodiment, the heat treatment step comprises frying a food or food intermediate. In another embodiment, the heat treatment step comprises baking a food or food intermediate.

In certain embodiments, the heat treatment step is performed at a temperature of about 120 ° F to about 600 ° F for about 0.5 to about 30 minutes. In other embodiments, the heat treatment steps are about 200 ° F to about 500 ° F, about 150 ° F to about 450 ° F, about 275 ° F to about 450 ° F, and about 200 ° F to about 400 ° F. , About 280 ° F to 400 ° F, or about 340 ° F to about 400 ° F. In certain embodiments, the time of the heat treatment step is about 1 to about 10 minutes, about 3 to about 10 minutes, about 3 to about 360 seconds, about 4 to about 240 seconds, about 4 to about 180 seconds, or about. 4 to about 30 seconds, about 0.1 to about 10 seconds, or about 0.1 to about 5 seconds.

The reduction in acrylamide concentration in cooked foods prepared according to the methods of the present disclosure is at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least. About 70%, at least about 80%, or at least about 90%.

In some embodiments, the cooked food contains less than about 1500 ppb of acrylamide. In some embodiments, the cooked food contains less than about 1000 ppb, less than about 1000 ppb, less than about 500 ppb, less than about 250 ppb, or less than 100 ppb acrylamide. The effectiveness of the acrylamide reducing effect of the composites of the present disclosure can be expressed as the acrylamide formation ratio (AFR) described above. In certain embodiments, the cooked food has an AFR of less than about 30,000, less than about 10,000, less than about 3,000, less than about 500, less than about 200, or less than about 100.

The water concentration of the cooked food can be strongly correlated with the final flavor and texture preference of the cooked food. In some embodiments, the cooked food is a grilled food and the water content is less than about 12% by weight, less than about 8% by weight, less than about 4% by weight, or about 3% by weight of the cooked food. Is less than. In other embodiments, the cooked food is a baked food, a fried food, an extruded food, or a swollen food, and the water content is less than about 6% by weight, less than about 4% by weight, or about 3 of the cooked food. Less than% by weight. In some embodiments, cooked foods such as baked bread, toasted bread are about 10% to about 40% by weight, about 15% to about 35% by weight, about 15% by weight to about 15% by weight of the cooked food. It contains 30% by weight, or about 18% to about 25% water. In another embodiment, the cooked food is toast bread and the water content of the cooked food is from about 1% to about 10% by weight, about 2% to about 8% by weight, or about 8% by weight of the cooked food. It is about 3% by weight to about 5% by weight.

The color of the cooked food represents the visual appeal and positive preference attributes of the product derived from the Maillard browning reaction. It is desirable to decouple the reduction of acrylamide from the Maillard browning reaction so that the cooked food contains low acrylamide and can provoke positive visual and palatability attributes. In some embodiments, the cooked food is about 50 to about 70 L colors and about 0 to about 6 A colors, about 53 to when measured using a Hunter Color Meter. About 65 L colors and about 0.5 to about 5.0 A colors, about 56 to about 63 L colors and about 1.0 to about 4.5 A colors, or about 1.3 to about 3. It has 0 A color. Hunter chromaticity meters are recognized as the industry standard for determining food color using the Lab color scale.

In some embodiments, the cooked food has a ratio of color A to the concentration of acrylamide formed of about 4 to about 30, about 2 to about 16, or about 1 to about 8. This ratio is the unit of color A measured by the Hunter Chromatic Meter divided by the concentration of acrylamide in ppm. Due to the effectiveness of acrylamide reduction according to the present disclosure, acrylamide per unit present in the final food product can be obtained in a darker color. In some embodiments, the cooked food contains a bran composition that is about 120% to about 600% darker than the A color of a similar cooked food made so as not to contain the bran composition. About 120% to about 300% darker A color than the A color of similar cooked foods made so as not, about 120 than the A color of similar cooked foods made so as not to contain the bran composition It has a% to about 200% darker A color, or about 150% to about 200% darker A color than the A color of similar cooked foods made without the bran composition.

In some embodiments, cooked foods with reduced acrylamide concentrations are provided after cooking, baking, frying, heating, or a combination thereof. The cooked food contains a food or food intermediate derived from a cereal-based component or a vegetable-based component or a combination thereof, and a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate. .. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the bran composition comprises wheat, rye, barley, corn, flax, or a combination thereof.

In some embodiments, cooked foods with reduced acrylamide concentrations are provided after cooking, baking, frying, heating, or a combination thereof. The cooked food contains a food or food intermediate derived from a cereal-based component or a vegetable-based component or a combination thereof, and a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate. .. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the cooked food contains less than about 40% by weight of water in the cooked food.

In some embodiments, cooked foods with reduced acrylamide concentrations are provided after cooking, baking, frying, heating, or a combination thereof. The cooked food contains a food or food intermediate derived from a cereal-based component or a vegetable-based component or a combination thereof, and a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate. .. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the cooked food contains about 10% to about 40% by weight of water from the cooked food.

In some embodiments, cooked foods with reduced acrylamide concentrations are provided after cooking, baking, frying, heating, or a combination thereof. The cooked food contains a food or food intermediate derived from a cereal-based component or a vegetable-based component or a combination thereof, and a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate. .. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the cooked food contains an acrylamide content of less than about 1500 ppb.

In some embodiments, cooked foods with reduced acrylamide concentrations are provided after cooking, baking, frying, heating, or a combination thereof. The cooked food contains a food or food intermediate derived from a cereal-based component or a vegetable-based component or a combination thereof, and a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate. .. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the arabinoxylan complex further comprises an acid selected from the group consisting of cinnamic acid, ferulic acid, diferulic acid, and methoxyphenol.

In some embodiments, cooked foods with reduced acrylamide concentrations are provided after cooking, baking, frying, heating, or a combination thereof. The cooked food contains a food or food intermediate derived from a cereal-based component or a vegetable-based component or a combination thereof, and a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate. .. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the cooked food comprises from about 0 to about 6 L colors and from about 0.5 to about 5 A colors.

In some embodiments, cooked foods with reduced acrylamide concentrations are provided after cooking, baking, frying, heating, or a combination thereof. The cooked food contains a food or food intermediate derived from a cereal-based component or a vegetable-based component or a combination thereof, and a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate. .. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the average particle size of the bran composition is less than about 2000 μm.

In some embodiments, cooked foods with reduced acrylamide concentrations are provided after cooking, baking, frying, heating, or a combination thereof. The cooked food contains a food or food intermediate derived from a cereal-based component or a vegetable-based component or a combination thereof, and a bran composition of about 0.1% by weight to about 5% by weight of the food or food intermediate. .. The bran composition has an average particle size. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the cooked food contains less than about 40% by weight of water in the cooked food. In some embodiments, the cooked food contains an acrylamide content of less than about 1500 ppb. In some embodiments, the cooked food comprises from about 0 to about 6 L colors and from about 0.5 to about 5 A colors. In some embodiments, the average particle size of the bran composition is less than about 2000 μm.

In some embodiments, acrylamide-suppressing compositions for heat-treating foods or food intermediates are provided. In some embodiments, the inhibitory composition comprises a bran composition, which comprises from about 10% to about 40% by weight of the bran composition an arabinoxylan complex. In some embodiments, the bran composition comprises wheat, rye, barley, corn, flax, or a combination thereof.

In some embodiments, acrylamide-suppressing compositions for heat-treating foods or food intermediates are provided. In some embodiments, the inhibitory composition comprises a bran composition, which comprises from about 10% to about 40% by weight of the bran composition an arabinoxylan complex. In some embodiments, the arabinoxylan complex further comprises an acid selected from the group consisting of cinnamic acid, ferulic acid, diferulic acid, caffeic acid, methoxyphenols, and mixtures thereof.

In some embodiments, acrylamide-suppressing compositions for heat-treating foods or food intermediates are provided. In some embodiments, the inhibitory composition comprises a bran composition, which comprises from about 10% to about 40% by weight of the bran composition an arabinoxylan complex. In some embodiments, the bran composition has an average particle size of less than about 2000 μm.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the addition step produces a final concentration of acrylamide that is at least about 20% lower than the final concentration of acrylamide in similar cooked foods obtained without the addition of the bran composition. Add a sufficient amount of bran composition.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the addition step results in a final concentration of acrylamide that is at least about 10% to about 60% lower than the final concentration of acrylamide in similar cooked foods obtained without the addition of the bran composition. A sufficient amount of bran composition is added to produce.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the heat treatment step comprises baking, toasting, frying, grilling, microwave heating, convection heating, induction heating, extrusion, infrared heating, spraying, or a combination thereof.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the heat treatment step is performed at a temperature of about 120 ° F to about 600 ° F for about 0.5 to about 30 minutes.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, free asparagine is present in an amount of about 0.5 mg to about 60 mg per gram of food or food intermediate.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the reducing sugar is present in an amount of about 0.5 mg to about 50 mg per gram of food or food intermediate. In some embodiments, the reducing sugar is selected from the group consisting of fructose, mannose, and dextrose.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the cooked food contains less than about 40% by weight of the heat treated food.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the cooked food has an L color of about 0 to about 6 and an A color of about 0.5 to about 5.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method involves adding the bran composition to the food or food intermediate and heat treating the food or food intermediate to form a cooked food. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the addition step produces a final concentration of acrylamide that is at least about 20% lower than the final concentration of acrylamide in similar cooked foods obtained without the addition of the bran composition. Add a sufficient amount of bran composition. In some embodiments, the heat treatment step is performed at a temperature of about 120 ° F to about 600 ° F for about 0.5 to about 30 minutes. In some embodiments, the cooked food contains less than about 40% by weight of the heat treated food.

In some embodiments, methods are provided for reducing the formation of acrylamide in heat treated foods. The method comprises providing a food or food intermediate that needs to reduce the formation of acrylamide during heating. The bran composition comprises adding to a food or food intermediate in an amount effective to reduce the formation of acrylamide to a concentration lower than it would have been without the composition added during the heat treatment. The food or food intermediate is then heat treated at a temperature of at least about 120 ° F. This composition comprises from about 10% to about 40% by weight of the bran composition an arabinoxylan complex. In some embodiments, the method comprises partially baking the food or food intermediate prior to the step of heat treating the food or food intermediate at a temperature of at least about 120 ° F.

In some embodiments, methods are provided for reducing the formation of acrylamide in heat treated foods. The method comprises providing a food or food intermediate that needs to reduce the formation of acrylamide during heating. The bran composition comprises adding to a food or food intermediate in an amount effective to reduce the formation of acrylamide to a concentration lower than it would have been without the composition added during the heat treatment. The food or food intermediate is then heat treated at a temperature of at least about 120 ° F. This composition comprises from about 10% to about 40% by weight of the bran composition an arabinoxylan complex. In some embodiments, the food or food intermediate is provided fresh, unrefrigerated, after being heat treated at a temperature of at least about 120 ° F.

In some embodiments, methods of reducing the formation of acrylamide in heat treated foods are provided. The method comprises providing a food or food intermediate that requires a reduction in the formation of acrylamide during heating. The bran composition is added to the food or food intermediate in an amount effective to reduce the formation of acrylamide during heating to a lower concentration than if the bran composition had not been applied. The food or food intermediate is then heat treated at a temperature of at least about 120 ° F. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the food or food intermediate is provided refrigerated after the heat treatment step.

In some embodiments, methods are provided for reducing the formation of acrylamide in heat treated foods. The method comprises providing a food or food intermediate that needs to reduce the formation of acrylamide during heating. The bran composition comprises adding to a food or food intermediate in an amount effective to reduce the formation of acrylamide to a concentration lower than it would have been without the composition added during the heat treatment. The food or food intermediate is then heat treated at a temperature of at least about 120 ° F. This composition comprises from about 10% to about 40% by weight of the bran composition an arabinoxylan complex. In some embodiments, the food or food intermediate is provided frozen after a heat treatment step.

In some embodiments, methods are provided for reducing the amount of acrylamide formed in cooked foods containing amino acids and reducing sugars. The method comprises contacting the food or food intermediate with the bran composition prior to heating. The reduction in the amount formed is compared to cooked foods that have not been contacted with the bran composition. The bran composition comprises about 10% to about 40% by weight of the arabinoxylan complex of the bran composition. In some embodiments, the amount of acrylamide formed in the cooked food is reduced from about 10% to about 80%.

In some embodiments, cooked foods with reduced acrylamide concentrations after cooking are provided. The cooked food is a food or food intermediate derived from a grain-based component or a vegetable-based component or a combination thereof, and an extracted arabinoxylan complex of about 0.01% by weight to about 10% by weight of the food or food intermediate. Including. In some embodiments, the cooked food contains less than about 40% by weight of water in the cooked food.

In some embodiments, cooked foods with reduced acrylamide concentrations after cooking are provided. The cooked food is a food or food intermediate derived from a grain-based component or a vegetable-based component or a combination thereof, and an extracted arabinoxylan complex of about 0.01% by weight to about 10% by weight of the food or food intermediate. Including. In some embodiments, the cooked food further comprises less than about 1500 ppb of acrylamide.

In some embodiments, cooked foods with reduced acrylamide concentrations after cooking are provided. The cooked food is a food or food intermediate derived from a grain-based component or a vegetable-based component or a combination thereof, and an extracted arabinoxylan complex of about 0.01% by weight to about 10% by weight of the food or food intermediate. Including. In some embodiments, the extracted arabinoxylan composites are cinnamic acid, ferulic acid, diferulic acid, dehydrodiferulic acid, p-coumaric acid, sinapic acid, caffeic acid, methoxyphenols, and theirs. It further comprises an acid selected from the group consisting of mixtures.

In some embodiments, cooked foods with reduced acrylamide concentrations after cooking are provided. The cooked food is a food or food intermediate derived from a grain-based component or a vegetable-based component or a combination thereof, and an extracted arabinoxylan complex of about 0.01% by weight to about 10% by weight of the food or food intermediate. Including. In some embodiments, the cooked food contains less than about 40% by weight of water in the cooked food. In some embodiments, the cooked food further comprises less than about 1500 ppb of acrylamide. In some embodiments, the extracted arabinoxylan complex is selected from the group consisting of cinnamic acid, ferulic acid, diferulic acid, dehydroferulic acid, p-coumaric acid, sinapic acid, caffeic acid, methoxyphenols, and mixtures thereof. Further contains the acid to be used.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method comprises adding the extracted arabinoxylan complex to a food or food intermediate and heat treating the food or food intermediate to form a cooked food. The food or food intermediate comprises an extracted arabinoxylan complex of about 0.01% to about 2% by weight of the food or food intermediate. In some embodiments, the extracted arabinoxylan complex consists of the group consisting of cinnamic acid, ferulic acid, diferulic acid, dehydroferulic acid, p-coumaric acid, sinapic acid, caffeic acid, methoxyphenols, and mixtures thereof. Further contains the acid of choice.

In some embodiments, methods are provided for reducing the amount of acrylamide produced by heat treating a food or food intermediate containing free asparagine and reducing sugars. The method comprises adding the extracted arabinoxylan complex to a food or food intermediate and heat treating the food or food intermediate to form a cooked food. The food or food intermediate comprises an extracted arabinoxylan complex of about 0.01% to about 2% by weight of the food or food intermediate. In some embodiments, the heat treatment step is performed at a temperature of about 120 ° F to about 600 ° F for about 0.5 to about 30 minutes.

Analytical Methods The parameters used to characterize the elements of this disclosure are quantified by specific analytical methods. Hereinafter, these methods will be described in detail.

Method for Measuring Acrylamide (AA) in Food Sample Preparation: ¹³ C ₃ -acrylamide ( ¹³ C _3- AA) was added to the cooked food and extracted with water. The aqueous supernatant was purified using two-step solid phase extraction (SPE). To specifically detect AA and ¹³ C ₃ -AA, according to the selected ion detection method using LC / MS, and analyzed a purified extract. Standard materials were prepared before the test. A stock solution containing an internal standard was prepared. We also prepared a calibration standard.

Data collection: Samples were analyzed using an Agilent 1100 HPLC interfaced to a Waters ZQ2000 mass spectrometer via a pneumatically assisted electrospray ionization interface. Mobile phase: 100% H ₂ O, 10 mM NH ₄ Ac, formic acid adjusted to pH 4.6. Column: 2.0 mm x 150 mm, YMC C18 AQ (manufactured by Waters). Flow velocity: 0.2 mL / min. Interface: Direct (no gap). Injection volume: 5 μL. MS ionization mode: Electrospray, positive ion mode. MS detection mode: Selective ion detection of m / z 72 (AA) and m / z 75 ( ¹³ C _3-AA). Dwell time for selective ion detection: 0.5 seconds.

Analysis of the data: for each concentration of the five standard solutions AA, were plotted response ratio (area of the area ^/ 13 _C 3 -AA peak of AA peak). All standard solutions contain 4.5 μg / mL ¹³ C _3- AA and AA with concentrations varying from 0 to 5 μg / mL. A calibration curve was created by linear regression. Using this calibration curve, the concentration of AA in the extract was determined from the measured response ratio.

Reduction of acrylamide% = [(Acrylamide concentration in the control sample-acrylamide concentration in the bran-treated sample) / Acrylamide concentration in the control sample] × 100. Control samples were prepared and cooked in exactly the same manner as the bran-treated samples, except that no bran was added.

The following examples illustrate this disclosure and are not meant to limit this disclosure. All percentages, percentages and ratios used in this disclosure are calculated by weight unless otherwise stated.

From crushed soft white winter wheat, a wheat bran material capable of reducing acrylamide in cooked foods was obtained. The arabinoxylan content was in the range of 18-20%. The bran was then washed and finely ground to reduce the starch content and further increase the aribinoxylan content.

Formulated potato chips were prepared using the dry powder composition shown in Table 1 below.

A dry flour was prepared and then mixed with 34% water and 1% monoglyceride emulsifier to form a loose dough. The dough was further rolled to form a sheet of about 0.020 inch (about 0.5 mm). The sheet was cut into elliptical pieces having a length of about 80 mm and a width of 50 mm. The elliptical pieces were then fried between a pair of constrained molds at a temperature of about 370 ° F for about 7-9 seconds to produce a final tip with about 2.0% moisture. The final concentration of acrylamide was about 25% lower than that of the control product without the wheat bran material of Example 1.

Cracker chips were prepared using the dry powder composition shown in Table 2 below.

Semi-finished pellets with a final moisture content of about 12% were prepared by mixing the dry formulation with the added water to a concentration of about 35% in a cook molding extruder. The pellets were then swollen between a pair of molds kept at a temperature of about 300 ° C. Compared with the control product containing no wheat bran material of Example 1, the acrylamide concentration was reduced by about 60%.

As described in the present disclosure, toast breads containing or not containing the bran composition were prepared. The amount of acrylamide reduction (%) depending on the amount of the added bran composition is shown in Table 3. Table 3 demonstrates the effectiveness of the bran composition in reducing acrylamide formation and shows that washing the bran composition before cooking improved the effect of reducing acrylamide.

A model system was prepared by mixing a certain amount of asparagine and glucose in an aqueous solution, adding an arbitrary easing agent, drying, and then toasting to form a food product. The concentrations of asparagine (residual ASN) and acrylamide (AA) in toasted foods were measured. Table 4 below shows that the addition of washed wheat bran resulted in more residual asparagine and less acrylamide. Glucose appears to be completely depleted.

The data show the so-called minimal effect. In this case, the minimum value of acrylamide formation (maximum reduction% from control) is about 10 mg wheat bran (possibly about 8 mg to about 15 mg washed wheat bran and / or about 0.8 mg to about 1.1 mg. Residual asparagine) is observed. Surprisingly, as the amount of washed wheat bran increases, the amount of residual asparagine continues to increase, but the amount of acrylamide formed exceeds the minimum. Table 5 shows the percentage reduction of acrylamide with respect to residual asparagine.

FIG. 1 is a plot showing acrylamide reduction% vs. residual asparagine. Table 5 and FIG. 1 show the maximum acrylamide mitigation effect. For example, increasing the amount of washed wheat bran is believed to protect asparagine or slow the reaction of asparagine.

Having illustrated and described specific embodiments of the present disclosure, it will be apparent to those skilled in the art that various other changes and modifications can be made without departing from the spirit and scope of the present disclosure. Accordingly, the appended claims are intended to include all modifications and amendments within the scope of this disclosure.

Claims (9)

A method for reducing the amount of acrylamide in cooked foods.
To provide foods containing free asparagine and reducing sugars,
Including washing the bran composition, the bran composition comprises 10% to 40 % by weight of the bran composition arabinoxylan composite, the method further comprising.
Adding the bran composition to the food and
The amount of the acrylamide in the cooked food comprises heat-treating the food to form the cooked food containing acrylamide, and the amount of the acrylamide in the cooked food is the same cooked food made so as not to contain the bran composition less than the amount of acrylamide in food and is also reduced 2 0%
The addition is 0 . A method comprising adding 10% by weight to 5 % by weight of the bran composition to the food. The method of claim 1, further comprising mixing the bran composition with the food or food intermediate prior to the heat treatment step. The method of claim 1, wherein the bran composition comprises wheat, rye, barley, corn, flax, or a combination thereof. The method of claim 1, wherein the arabinoxylan complex further comprises an acid selected from cinnamic acid, ferulic acid, diferulic acid, caffeic acid, methoxyphenols, and mixtures thereof. The heat treatment step is 0 at a temperature of 1 20 ° F ~6 00 ° F . The method according to claim 1, which is carried out for 5 to 30 minutes. The free asparagine, 0 Ri per the food 1g. The method of claim 1, which is present in an amount of 5 mg to 6 0.0 mg. The reducing sugar, Ri in dry weight, per said food 1 g 0. The method of claim 1, which is present in an amount of 5 mg to 5 0.0 mg. The method according to claim 1, wherein the cooked food contains less than 40 % by weight of the water content of the cooked food. The cooked food was selected from the group consisting of crackers, breads and chips, and the cooked food was determined using a hunter chromaticity meter with a Lab color scale , from 0 to 6 L. color and 0. The method according to claim 1, which has 5 to 5 A colors.

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